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Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz)

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"This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce."
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55 m servings 425 cals
Original recipe yields 6 servings

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  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  2. Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
  3. Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

Nutrition Facts

Per Serving: 425 calories; 21.9 g fat; 42 g carbohydrates; 16 g protein; 32 mg cholesterol; 1007 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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